Yield: 5 Servings
|24 \N||Large oysters|
|1 \N||Pair sweetbreads (about 1 1/2 pounds)|
|3 \N||Lemon slices|
|¼ teaspoon||Ground mace|
|1 cup||Light cream|
|\N 1||BULLOCK, Helen Duprey|
|\N \N||Recipes of Early America|
|\N \N||Heirloom Publishing Company|
|\N \N||New York|
Drain the oysters, reserving ¾ c liquor. Wash the sweetbreads in cold water. Let stand in cold water 20 minutes. Drain. Combine the sweetbreads and lemon slices in a saucepan. Cook, covered, in boiling salted water for 30 minutes. Drain and cover the sweetbreads with cold water. When cool enough to handle remove any connecting membrane and cut them into 1-inch pieces. Combine the oysters and sweetbreads. Sprinkle with the salt, pepper, and mace. Melt the butter in a small saucepan. Blend the flour and ½ teaspoon salt.
Slowly stir in the cream and reserved oyster liquor. Cook, stirring, over medium heat until the sauce is smooth and thickened. Stir in the sweetbreads and oysters. Pour into a 1½-quart casserole. Bake at 375F. for 25 minutes or until bubbling and hot. Serves 5 or 6.
MM Format by John Hartman Indianapolis, IN